Stuffed Mushrooms With Pecans

Ingredients

• 2 tablespoons chopped fresh basil
• 2 shallots, minced
• Garnish: fresh basil sprigs
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
• ¼ cup pecans, chopped
• + 4 more ingredients
• • ½ cup grated Parmesan cheese
  • ¼ cup fine, dry breadcrumbs
  • 2 medium leeks
  • 1 teaspoon salt, divided

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

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